Effect of piece shape and size on leaching of vitamin C during water blanching of potato
A mathematical model based on heat and mass transfer and enzyme destruction was used to predict the effect of shape and size on vitamin C retention during water blanching in forced convection and at 100°C of potato parallelepipeds (0·95 cm × 0·95 cm × variable dimension). The model predicted that in...
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| Autores principales: | , , |
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| Formato: | JOUR |
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_02608774_v8_n4_p303_Hough |
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| Sumario: | A mathematical model based on heat and mass transfer and enzyme destruction was used to predict the effect of shape and size on vitamin C retention during water blanching in forced convection and at 100°C of potato parallelepipeds (0·95 cm × 0·95 cm × variable dimension). The model predicted that incresaing the variable dimension from 0·32 to 1·59 cm2 produces a significant increase in vitamin C retention. This behaviour was confirmed by experimental results on water blanching of potatoes. © 1989. |
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